Homemade Marshmallows

As the days get colder, the girls request hot chocolate when we get home from school often, especially when the snow comes!  I’ve perfected a dark and delicious “haute” chocolate mix and was on a mission to find decent marshmallows to add to the mix as part of a Kids in the Kitchen workshop we ran with the library last winter.  There are a few available on the market with nicer ingredients but when it came right down to it, the reality was that in order to guarantee my marshmallows didn’t contain high-fructose corn syrup, canola oil or refined white sugar, I was going to have to make my own!  So, here you have it….fluffy, sweet, soft and delicious marshmallows using grass-fed gelatin, raw local honey and pure vanilla!  They melt delightfully into hot cocoa, can be used in other desserts (a crispy treat square perhaps!) or are super fun to eat just as they are!!


20 minutes

set time

4-10 hours


25-40 depending on shape and size


  • 1C filtered water, room temperature, divided in half
  • 3 Tbsp grass-fed gelatin (I use Greatlakes Gelatin but use any one you trust!)
  • 1 C raw honey (try and buy local if you can – support your local ecosystem and local beekeepers!)
  • 1tsp pure vanilla extract 
  • 1/8tsp Sea Salt
  • 1/4 C arrowroot starch or tapioca starch
  • coconut oil (for oiling pan)


  1. Place gelatin and 1/2 cup of water in the bowl of a stand mixer to soften.
  2. While gelatin is softening, add honey, salt, vanilla and remaining 1/2 C of water to an 8 Cup multipurpose pot and bring to a boil over medium heat.
  3. While liquid is heating, line a 1/4 sheet pan with silicone liner.  Generously oil the liner with coconut oil and then sprinkle with arrowroot flour.  If you don’t have 1/4 sheet pan and liner, use an 8X8 pan lined with parchment paper (stack the paper in both directions and allow to overhang the edges of the pan for easy lift out later).
  4. When liquid begins to boil, continue boiling until it reaches soft-ball stage (235-245F).  This will take approximately 8-9 minutes of rolling boil.  Watch closely and use a candy thermometer if you have one.
  5. When it reaches soft-ball temperature, remove immediately from heat.
  6. Start stand mixer on low and gently drizzle hot liquid into the gelatin.
  7. When completely combined, increase speed to high and whip until light marshmallow fluff begins.  This can take 6-10 minutes.  Watch it closely.
  8. When it gets light and fluffy, remove from mixer and spread quickly into your prepared pan.  It starts to set FAST!
  9. Smooth surface with an oiled spatula or you can oil your hands or cover with arrowroot flour so you don’t stick.
  10. Set in a cool dry place for 4-10 hours to completely set.  Remove from pan and cut into shape and size you prefer!


A stand mixer is not necessary for this but I find it easier because of the heat and length of time to reach the fluffy stage.  Drizzling the hot liquid into the bowl with one hand while holding a hand mixer over the hot bowl can be tricky/uncomfortable!  But it is doable.  The Multipurpose pot is also very helpful here because it has a pour spout and handle making the drizzling much easier.

Be sure to have oiled/lined pans ready to go before you start!  Once you reach the soft fluffy marshmallow stage and remove from the mixer, you want to be able to transfer the fluff to the pans quickly as it will start to set very FAST!  Complete setting takes hours, but you won’t be able to spread or flatten into your pan after about 60 – 90 seconds!

When cutting into desired shape, oil or cover knife/kitchen scissors with tapioca starch.  They will stick to the marshmallows if you don’t!  I find scissors to be a bit easier to work with or a pizza cutter.  You may have to play around to find what works best in your kitchen.

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